Inhibition of carcinogenesis by tea: The evidence from experimental studies

Ivor E. Dreosti, Michael J. Wargovich, C. S. Yang

Research output: Contribution to journalArticlepeer-review

199 Scopus citations


In its various forms, tea is one of the most widely consumed beverages in the world. Elucidation of the chemical components of tea has revealed that the beverage is a rich repository of antioxidants. Among these are the polyphenolics, common to green tea, but also found in black teas together with oxidized polymers that in part account, for the darkened color. Consumption of tea on a regular basis has been associated with reduced risk of several forms of cancer in human populations, with the strongest evidence linking green tea use to reduction in cancer risk in parts of Asia. To understand how tea prevents cancer, studies in animal carcinogenesis models have been done with very encouraging results. This review examines the available data from animal studies on the effects of tea in the prevention of cancer.

Original languageEnglish (US)
Pages (from-to)761-770
Number of pages10
JournalCritical Reviews in Food Science and Nutrition
Issue number8
StatePublished - Jan 1 1997
Externally publishedYes


  • Animal models
  • Black tea
  • Carcinogenesis
  • Green tea
  • Polyphenols
  • Tea

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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